I have just bought a wilton 10” angel food pan (16 cups) So i have just tried the Lemon Glow Chiffon Cake Page 157…I have weighed every thing to the Gram..Even the Egg Whites & Yolks..
The only thing i did not have was safflower oil so i have used peanut oil instead..
Mixed every thing well and everything was at room temp..
I poured the batter into the pan it came to the first rivet on the pan(there are 2 rivets holding the legs about 1 1/2” from top)
I have a lowered the oven temp by 10 degrees because my oven is convection…
The cake has risen well over the top of the pan a good inch and also split like a volcano?.. i took a photo…
I have inverted the cake and letting it cool for a few hours… please advise on what went wrong…
Should i cut the cake level while in the pan?
Thanks.. This is my 3rd cake from roses book… the first two cakes were very good..